This Strawberry Cream Stuffed French Toast is everything you want in a breakfast: it’s indulgent, comforting, and perfectly balanced with the sweet tang of strawberries and the richness of cream cheese. The soft, pillowy French toast with its warm, gooey filling is a treat for the senses. Whether you’re serving it for a weekend brunch or a special holiday morning, it’s guaranteed to be a hit with everyone at the table.

Want more breakfast recipes? Try my bite-sized Mini Ham And Cheese Quiches, my fluffy Triple Chocolate Cinnamon Rolls, or my from scratch Gluten Free Blueberry Pancakes.

Why You’ll Love This Strawberry Cream Stuffed French Toast:

• Irresistible Flavor Combination: The creamy, sweet strawberry cream cheese filling paired with the warm, buttery French toast creates a perfect balance of rich and fruity flavors. It’s like having a dessert for breakfast, but without feeling overly indulgent.
• Easy to Make, Yet Impressive: Despite its gourmet taste, this dish is surprisingly easy to prepare. It’s a showstopper for brunch, and the stuffed French toast is sure to impress your guests or make your morning feel extra special.
• Customizable and Versatile: You can easily adjust this recipe to suit your preferences—swap out strawberries for other fruits like raspberries or blueberries, or add extra toppings like whipped cream and syrup to make it even more indulgent. The possibilities are endless!

INGREDIENTS

Cream Cheese- Provides the base for the filling and gives the French toast a luscious, creamy bite when you cut into it.

Powdered Sugar- It balances out the tanginess of the cream cheese, making the filling sweet and dessert-like.

Vanilla Extract- It deepens the flavor of the filling and adds a layer of complexity.

Strawberries- These pair perfectly with the creamy filling, creating a bright, fruity contrast to the richness of the cream cheese.

Eggs- Eggs are what make French toast “French toast” – they provide a delicious, eggy flavor and texture that defines this dish.

Heavy Cream or Whole Milk- This ingredient adds moisture and richness to the French toast, ensuring it’s soft and tender inside while still crispy on the outside.

Cinnamon- It adds a cozy, comforting spice to the overall flavor profile, making each bite taste even more delicious.

Sourdough Bread- The bread absorbs the custard mixture while maintaining its structure, allowing for a perfect, crispy exterior and a soft, custardy interior.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. An hour or so before starting the recipe, remove the cream cheese from the fridge and allow it to sit at room temperature to soften.
2. Add the softened cream cheese, powdered sugar, and vanilla to a medium bowl and mix with a fork. 
3. Add diced strawberries into the sweetened cream cheese and mix with the fork. Set aside. 
4. For the egg mixture, combine the eggs, heavy cream, cinnamon, and salt in a shallow bowl and whisk well to combine. Set aside.
5. Divide and spread the strawberry cream cheese filling onto 6 halved slices of bread. Add the remaining 6 halved slices of bread to make 6 sandwiches.
6. Heat the butter over medium heat on a skillet or griddle.
7. Dip the cream cheese sandwiches into the egg mixture and allow to sit for 5 seconds on each side to absorb. 
8. Place the cream cheese-stuffed french toast on the hot skillet.
9. Cook for 2-3 minutes on each side until golden brown and cooked through.
10. Serve warm and top with powdered sugar, strawberries, and maple syrup. Enjoy!

Tips for Perfecting Your French Toast:

• Choose the Right Bread: Sourdough bread works wonderfully here, but you can use any bread you prefer, such as brioche or challah, for a slightly different flavor and texture.
• Add More Strawberries: For extra strawberry goodness, feel free to add more diced strawberries to the cream cheese filling or serve them on top of the finished French toast.
• Make It Ahead: You can prepare the cream cheese filling the night before and store it in the fridge. The custard mixture can also be prepped in advance to make breakfast time even easier.

STorage:

These Strawberry Cream Stuffed French Toast are best eaten the day of as the bread can get soggy over time.

Strawberry Cream Stuffed French Toast

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• Author: Michelle Powell
• Total Time: 25 minutes
• Yield: 6

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Description

Let’s face it—sometimes, breakfast deserves to be a little extra. With this Strawberry Cream Stuffed French Toast, you’ll elevate your mornings with a dessert-like experience that’s both decadent and comforting. Picture this: warm, golden-brown slices of crispy french toast, filled with a luscious strawberry cream cheese filling and topped with fresh strawberries. It’s a brunch masterpiece that will make any morning feel like a special occasion.

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Ingredients

Strawberry Cream Cheese Filling:

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla
• 1/2 cup diced strawberries, plus more for serving

Custard Mixture:

• 3 large eggs
• 1 /2 cup heavy cream or whole milk
• 1/2 tbsp cinnamon
• 1/4 tsp salt

Bread:

• 12 slices sourdough bread, then halved (or any preferred bread)
• 3 tbsp butter for cooking

Toppings (optional):

• Powdered sugar, butter, whipped cream, sliced strawberries, maple syrup

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Instructions

1. An hour or so before starting the recipe, remove the cream cheese from the fridge and allow it to sit at room temperature to soften.
2. Add the softened cream cheese, powdered sugar, and vanilla to a medium bowl and mix with a fork. 
3. Add diced strawberries into the sweetened cream cheese and mix with the fork. Set aside. 
4. For the egg mixture, combine the eggs, heavy cream, cinnamon, and salt in a shallow bowl and whisk well to combine. Set aside.
5. Divide and spread the strawberry cream cheese filling onto 6 halved slices of bread. Add the remaining 6 halved slices of bread to make 6 sandwiches.
6. Heat the butter over medium heat on a skillet or griddle.
7. Dip the cream cheese sandwiches into the egg mixture and allow to sit for 5 seconds on each side to absorb. 
8. Place the cream cheese-stuffed french toast on the hot skillet.
9. Cook for 2-3 minutes on each side until golden brown and cooked through.
10. Serve warm and top with powdered sugar, strawberries, and maple syrup. Enjoy!

Notes

• These Strawberry Cream Stuffed French Toast are best eaten the day of as the bread can get soggy over time.
• Make It Ahead: You can prepare the cream cheese filling the night before and store it in the fridge. The custard mixture can also be prepped in advance to make breakfast time even easier.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

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Whether you’re looking for a new way to use up your sourdough discard or craving a fun twist on your traditional carrot cake, these muffins are the answer. They’re moist, flavorful, and topped with a luscious cream cheese frosting that’s impossible to resist.

If you’re a fan of sourdough discard recipes, try my Easy Sourdough Discard Banana Bread and The Best Sourdough Discard Key Lime Ricotta Cookies recipe.

WHY YOU’LL LOVE these Sourdough Carrot Cake Muffins

Moist and Flavorful. These muffins are incredibly moist, thanks to the grated carrots and the sourdough starter. Each bite is tender, rich, and packed with flavor. The sourdough doesn’t just add tang; it also enhances the texture, making these muffins soft yet substantial—never dry.

The Cream Cheese Frosting is Delightful. Let’s not forget the star of the show: the cream cheese frosting. It’s smooth, rich, and slightly tangy, complementing the muffins perfectly. The slight sweetness and creamy texture are the ultimate topping for these spiced, moist muffins. You’ll find it hard to stop at just one muffin!

Great Way to Use Sourdough Discard. If you’re into sourdough baking, you’ll love how this recipe lets you put your sourdough discard to good use. Instead of throwing it away, you can make a treat that’s not only delicious but also elevates your baking skills.

INGREDIENTS

All-Purpose Flour- The backbone of any muffin. All-purpose flour gives structure to the muffins and provides the right balance of lightness and sturdiness, so the muffins hold their shape and have a tender crumb.

Baking Soda- A leavening agent that helps the muffins rise. It reacts with the acidic sourdough discard and other ingredients to produce carbon dioxide gas, causing the batter to expand and become fluffy.

Baking Powder- Another leavening agent, but it works differently than baking soda. It provides a secondary lift to the muffins and ensures they rise properly, contributing to a light texture.

Cinnamon- Adds a warm, sweet, and slightly spicy flavor to the muffins, complementing the carrots and the cream cheese frosting. It also pairs well with the tangy flavor of the sourdough starter.

Nutmeg- Enhances the spiciness of the cinnamon and adds a subtle, aromatic sweetness that pairs beautifully with the carrot and brown sugar in the muffin.

Sourdough Discard- Provides a subtle tang that enhances the overall flavor of the muffins. It also contributes to the muffin’s moisture and tenderness. Because it’s unfed (not active), it doesn’t need to be at its peak for the recipe to work.

Eggs– Acts as a binder, helping to hold the ingredients together. They also provide structure, moisture, and richness to the muffins, making them tender and fluffy.

Browning The Butter– Brings out a nutty, caramelized flavor that adds depth and complexity to the muffins. It also helps create a rich, moist texture. The cooled butter prevents the batter from curdling when mixed with the eggs.

Brown Sugar– Adds sweetness to the muffins and also brings in moisture due to its molasses content. It contributes to the muffin’s soft, moist texture and gives a subtle caramel-like flavor.

Carrots- Provides moisture, sweetness, and texture to the muffins. They also add a natural flavor and vibrant color. The grated carrots melt into the batter, making the muffins soft and tender.

Vanilla Extract– Adds a sweet, aromatic flavor that complements the spices and enhances the overall flavor of the muffins. It balances the sweetness and richness of the other ingredients.

Walnuts or Pecans, optional– Nuts add a delightful crunch and texture to the muffins. They also provide a slight bitterness, which helps balance the sweetness of the other ingredients. Walnuts or pecans are classic additions to carrot cake muffins, adding both flavor and a bit of nuttiness.

Cream Cheese- Provides the rich, tangy base for the frosting. It creates a smooth texture that pairs perfectly with the sweetness of the sugar. The tanginess from the cream cheese also complements the sweet and spicy flavors of the muffins.

Butter- Adds richness and a smooth, creamy texture to the frosting. It helps achieve the right consistency and gives the frosting a luxurious mouthfeel.

Powdered Sugar- Sweetens the frosting and gives it the right consistency. It dissolves easily into the cream cheese and butter, creating a smooth, spreadable texture.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners or lightly grease the cups to prevent sticking. Set aside.
2. In a small saucepan, brown the butter on medium-low heat. Once the butter is golden brown, remove it from the heat and allow it to cool for five to 10 minutes. 
3. While that cools, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl. Set aside.
4. In another bowl, beat together the brown sugar, eggs, and cooled browned butter until smooth. Add in the sourdough discard and vanilla extract, mixing until fully combined.
5. Gradually fold the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this could affect the muffin’s texture.
6. Fold in the grated carrots and, if desired, the chopped walnuts or pecans. The carrot shreds will give the muffins that perfect moist texture, while the nuts add a little crunch.
7. Divide the batter evenly among the muffin cups, filling each about ¾ of the way full.
8. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
9. While the muffins cool, it’s time to make the creamy frosting. In a medium bowl, beat together the softened cream cheese and butter until light and fluffy. Gradually add in the powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth and creamy. If the frosting is too thick, you can add a teaspoon of milk to reach your desired consistency.
10. Once the muffins have completely cooled, generously spread or pipe the cream cheese frosting on top of each muffin. You can decorate them with a sprinkle of cinnamon, more chopped nuts, or even a few shavings of dark chocolate to add extra flair. Enjoy!

Why Sourdough in Carrot Cake Muffins?

At first, the idea of using sourdough in a sweet treat like carrot cake might seem unusual. However, the tang from the sourdough starter helps balance the sweetness of the carrots and brown sugar, creating a depth of flavor that regular carrot cake recipes can’t quite match.

Plus, sourdough helps with the texture of the muffins, giving them a wonderfully light and tender crumb. If you’re someone who loves a little extra complexity in your baked goods, this is the perfect recipe for you!

Tips/Storing these Sourdough Carrot Cake Muffins

These Sourdough Carrot Cake Muffins with Cream Cheese Frosting are perfect for breakfast, brunch, or a delicious afternoon snack. The combination of tangy sourdough and sweet carrots, finished off with rich cream cheese frosting, will make these muffins the highlight of your day.

They’re also great for sharing at family gatherings, potlucks, or special occasions.

If using freshly grated carrots, squeeze excess liquid after grating. Add grated carrots on a few sheets of paper towels and squeeze over the sink to remove excess liquid from the carrots. This will help keep the muffins moist and fluffy.

If you have leftovers (though unlikely!), store them in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

Sourdough Carrot Cake Muffins

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• Author: Michelle Powell
• Total Time: 35 minutes
• Yield: 12 muffins

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Description

These Brown Butter Sourdough Carrot Cake Muffins with Cream Cheese Frosting are a delightful twist on the classic carrot cake, elevated with the rich, nutty flavor of brown butter. The tangy sourdough starter adds a subtle depth, perfectly complementing the warm spices of cinnamon and nutmeg. Tender grated carrots and optional nuts make each bite a perfect balance of sweetness and texture. Topped with a smooth, creamy cream cheese frosting, these muffins are the ultimate treat—moist, flavorful, and utterly irresistible. 

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Ingredients

For the muffins:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1 cup sourdough discard, unfed
• 2 large eggs
• ½ cup browned butter, cooled
• 1 cup brown sugar, packed
• 1 tsp vanilla extract
• 1 ½ cups grated carrots (about 2 large carrots), squeeze excess liquid 
• ½ cup chopped walnuts or pecans, optional

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners or lightly grease the cups to prevent sticking. Set aside.
2. In a small saucepan, brown the butter on medium-low heat. Once the butter is golden brown, remove it from the heat and allow it to cool for five to 10 minutes. 
3. While that cools, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl. Set aside.
4. In another bowl, beat together the brown sugar, eggs, and cooled browned butter until smooth. Add in the sourdough discard and vanilla extract, mixing until fully combined.
5. Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined. Be careful not to overmix, as this could affect the muffin’s texture.
6. Fold in the grated carrots (be sure to squeeze the grated carrots between paper towels to remove excess liquid) and, if desired, the chopped walnuts or pecans. The carrot shreds will give the muffins that perfect moist texture, while the nuts add a little crunch.
7. Divide the batter evenly among the muffin cups, filling each about ¾ of the way full.
8. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
9. While the muffins cool, it’s time to make the creamy frosting. In a medium bowl, beat together the softened cream cheese and butter until light and fluffy. Gradually add in the powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth and creamy. If the frosting is too thick, you can add a teaspoon of milk to reach your desired consistency.
10. Once the muffins have completely cooled, generously spread or pipe the cream cheese frosting on top of each muffin. You can decorate them with a sprinkle of cinnamon, more chopped nuts, or even a few shavings of dark chocolate to add extra flair. Enjoy!

Notes

• If using freshly grated carrots, squeeze excess liquid after grating. Add grated carrots on a few sheets of paper towels and squeeze over the sink to remove excess liquid from the carrots. This will help keep the muffins moist and fluffy.
• If you happen to have leftovers (though unlikely!), you can store them in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

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WHY YOU’LL LOVE THESE Homemade Sourdough Cinnamon Rolls

Easy No Fuss Recipe. These homemade sourdough cinnamon rolls are soft, fluffy, gooey, and moist cinnamon rolls. Plus, they are no fuss and quick to make. That’s exactly what you get with this recipe.

Cream Cheese Frosting. This mouth-watering silky cream cheese icing pairs perfectly with the soft and fluffy cinnamon rolls.

Great Use For Sourdough Discard. This is a great recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cinnamon rolls, but they should not be sour.

INGREDIENTS

All-Purpose Flour- The base of this easy cinnamon roll recipe.

Rapid Rise Yeast- Help the rolls rise since there is no active starter used or a leavening agent.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Butter– This will not only result in a better texture but also a better flavor.

Cane Sugar- The sweetness of these cinnamon rolls.

Light Brown Sugar- The warm and deeper sweetness of these cinnamon rolls.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Unfed Sourdough Starter or Active Starter- A fabulous way to use that excess discard from your sourdough.

Vanilla Extract- Adds a hint of vanilla and sweetness to the icing.

Softened Cream Cheese- The show topper (get it?).

Powdered Sugar- This adds great flavor to the cream cheese frosting.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

Prepare the Sourdough Cinnamon Rolls Dough

1. Using a wooden spoon, combine the 2 cups flour, 1/ 3 cup sugar, yeast, and 1 tsp salt in a large mixing bowl. Set aside.
2. Whisk together the 1/2 cup sourdough starter and egg in a medium bowl. Set aside.
3. Combine 1 cup of water and 6 tablespoons (individually cut) of butter in a heat-safe bowl. Heat in the microwave for 35 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely. If it’s too hot, it will kill the yeast.
4. Pour the wet ingredients (water/butter and sourdough mixture) into the dry ingredients and mix with a wooden spoon.
5. Add in 2 more cups of flour and mix. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough. It should turn into a smooth mass that’s soft and tacky.
6. With a clean finger, press it into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
7. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
8. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10×15 inch rectangle using a rolling pin.
9. Spread the room temperature butter into a thin and even layer, leaving about a 1/2 inch border all around the outside of the dough.
10. Sprinkle with the brown sugar and spread it even with your hand. Then top it with the cinnamon.
11. Working from the 15-inch end of the dough, roll it up into a log.
12. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
13. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
14. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
15. Place the rolls in a buttered or parchment-lined 9×13 dish and place the rolls in a warm spot and cover them with a towel to rise for 50 minutes to 1 hour.  Quick rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof (this is what I do).
16. Preheat the oven to 350F (first remove the rolls if you proofed them inside) and check on the rolls. They should have doubled in size and now take up the entire dish.
17. Bake for 18-22 minutes or until the tops are a light golden brown. While they cool, make the icing.

Prepare the cream cheese icing

1. Place the 4 oz softened cream cheese, 4 tbsp room-temperature butter, and 2 tsp vanilla in a bowl and use a fork to mash them together.
2. Add the powdered sugar and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
3. Spread onto the warm rolls and enjoy!

Tips/STORAGE

Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s okay. Follow the same baking instructions.

Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting, you can end up with a lot of discard and that’s where sourdough discard recipes like this Sourdough Discard Banana Bread come in handy!

Prefer a no-yeast sourdough cinnamon roll recipe? Try these No Yeast Easy Sourdough Cinnamon Rolls. The dough texture is so buttery and seriously so good!

Homemade Sourdough Cinnamon Rolls

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• Author: Michelle Powell
• Total Time: 1 hour 42 minutes
• Yield: 12 rolls

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Description

These Homemade Sourdough Cinnamon Rolls are the softest, fluffiest, most flavorful, and ooey-gooey cinnamon rolls! This recipe uses sourdough starter for natural leavening, creating the perfect texture. Plus, they come together with simple pantry staples and are easy to throw together the same day or the night before and bake up the next morning. 

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Ingredients

Cinnamon Roll Dough

• 4– 4 1/4 cups all-purpose flour
• 1/3 cup organic granulated sugar
• 1 tsp salt
• 2 packets rapid-rise yeast (about 4 1/2 tsp)
• 1 cup water, warm
• 6 tbsp unsalted butter
• 1 large egg
• 1/2 cup sourdough starter (active or discard)

Filling

• 4 tbsp unsalted butter, room temp
• 1/2 cup light brown sugar, packed
• 1 tbsp cinnamon

Cream Cheese Icing

• 4 oz cream cheese, room temp
• 4 tbsp unsalted butter, room temp
• 1 cup powdered sugar
• 2 tsp vanilla extract

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Instructions

Cinnamon Roll Dough

1. Using a wooden spoon, combine the 2 cups flour, 1/ 3 cup sugar, yeast, and 1 tsp salt in a large mixing bowl. Set aside.
2. Whisk together the 1/2 cup sourdough starter and egg in a medium bowl. Set aside.
3. Combine 1 cup of water and 6 tablespoons (individually cut) of butter in a heat-safe bowl. Heat in the microwave for 35 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely. If it’s too hot, it will kill the yeast.
4. Pour the wet ingredients (water/butter and sourdough mixture) into the dry ingredients and mix with a wooden spoon.
5. Add in 2 more cups of flour and mix. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough. It should turn into a smooth mass that’s soft and tacky.
6. With a clean finger, press it into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
7. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
8. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10×15 inch rectangle using a rolling pin.
9. Spread the room temperature butter into a thin and even layer, leaving about a 1/2 inch border all around the outside of the dough.
10. Sprinkle with the brown sugar and spread it even with your hand. Then top it with the cinnamon.
11. Working from the 15-inch end of the dough, roll it up into a log.
12. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
13. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
14. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
15. Place the rolls in a buttered or parchment-lined 9×13 dish and place the rolls in a warm spot and cover them with a towel to rise for 50 minutes to 1 hour.  Quick rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof (this is what I do).
16. Preheat the oven to 350F (first remove the rolls if you proofed them inside) and check on the rolls. They should have doubled in size and now take up the entire dish.
17. Bake for 18-22 minutes or until the tops are a light golden brown. While they cool, make the icing.

Cream Cheese Icing

1. Place the 4 oz softened cream cheese, 4 tbsp room-temperature butter, and 2 tsp vanilla in a bowl and use a fork to mash them together.
2. Add the powdered sugar and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
3. Spread onto the warm rolls and enjoy!

Notes

• Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions.
• Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

• Prep Time: 20 minutes
• Cook Time: 22 minutes

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WHY YOU’LL LOVE this Sourdough Round Bread

Dutch Oven Baked. This sourdough round bread is fluffy, tender, and perfectly tangy, baked in a hot dutch oven pot.

No Knead Recipe. This sourdough round bread is fool-proof and instead of kneading, you just do an easy set of stretching and folding.

Tangy Flavor. Each bite has that signature sourdough tanginess that will have you craving another slice. This yields a rustic, artisan-style loaf that is slightly crispy and chewy on the outside, and fantastically fluffy and soft on the inside.

INGREDIENTS

Starter- Active bubbly starter is what you want for sourdough bread.

Warm Water- The warm water (not hot) helps incorporate the starter and honey without killing the starter.

Bread Flour- Although you can use all-purpose flour, the higher protein content in bread flour creates a higher more airy loaf that’s perfect for sandwiches.

Oil– Gives a more pleasing texture and flavor.

Honey- The slight sweetness of this sourdough bread.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Add the active starter to a large bowl. Mix in warm water and honey, until milky.
2. Then add in bread flour, oil, and salt. Stir with a dough whisk or mix with your hands until the dough is thicker and not formed. I also use a flexible dough scraper to help incorporate the dough.
3. Finish mixing the dough with your hand until most of the flour has been incorporated. Cover with a damp tea towel or a reusable bowl cover. Let rest for 45-60 minutes.
4. Do a series of 4-6 stretches and folds. Cover with a damp tea towel or a reusable bowl cover and sit on the counter overnight for 8-10 hours. Do not refrigerate the dough.
5. In the morning, lightly flour your countertop and place dough on it. I like to use a flexible dough scraper to help pull the dough onto the counter. Stretch out your dough into a rectangle, then tri-fold it into a log, and then fold it in half. Once folded, push it away from you, and then pull it towards you to build tension in the dough. Do that 3-4 times until your loaf is round and bouncy. 
6. Gently, with a bench scraper, place dough into a proofing basket that is lined with floured parchment paper. Cover with a damp tea towel or a reusable bowl cover and let rise for 2-3 hours until it doubles in size. 
7. If baking the same morning, preheat the oven and cast iron pot (with lid) to 450 F for at least 15 minutes. Lightly flour the top of your bread and score bread with a bread lame, or a sharp knife creating a shallow design.
8. Use the parchment paper to lift the dough into the preheated cast iron pot. Add two ice cubes to the pot behind the parchment paper. 
9. Cover and bake for 30 minutes at 450 F with the lid on- remove the lid and put back in the oven for another 5-8 minutes or until a deep golden brown.
10. Remove the pot from the oven and carefully place the bread on a cooling rack to cool for 1 hour before slicing. Leave baked bread on the counter, covered, and enjoy within 2-3 days.
11. If not baking after the 2nd rise, place the proofing basket with the dough in the fridge covered until ready to bake. The dough can stay in the refrigerator unbaked for four days. 

TIPS/STORAGE for Sourdough Round Bread

Storage: keep the bread in a fabric or paper bag, wrapped in a tea towel, or a bread bin at room temperature for up to three days. It will dry out slightly over time but toasts very well and is delicious as a grilled cheese.

Freezing: freeze the full round in an airtight container, or do individual slices, for up to two months. Thaw slices directly in the toaster for easy single servings.

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!

Sourdough Round Bread

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• Author: Michelle Powell
• Total Time: 13 hours 35 minutes
• Yield: 1 Round Loaf

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This Sourdough Round Bread recipe is perfect for beginners. This recipe makes beautiful round loaves with a soft, chewy crumb. With just a handful of ingredients, you can enjoy the authentic taste of sourdough at home. 

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Ingredients

• 100g active bubbly starter
• 300g warm filtered water
• 42g raw honey
• 560g of bread flour (might need more or less depending on humidity levels)
• 20g olive oil
• 12g pink Himalayan salt 

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Instructions

1. Add the active starter to a large bowl. Mix in warm water and honey until milky.
2. Then add in bread flour, oil, and salt. Stir with a dough whisk or mix with your hands until the dough is thicker and not formed. I also use a flexible dough scraper to help incorporate the dough.
3. Finish mixing the dough with your hand until most of the flour has been incorporated. Cover with a damp tea towel or a reusable bowl cover. Let rest for 45-60 minutes.
4. Do a series of 4-6 stretches and folds. Cover with a damp tea towel or a reusable bowl cover and sit on the counter overnight for 8-10 hours. Do not refrigerate the dough.
5. In the morning, lightly flour your countertop and place dough on it. I like to use a flexible dough scraper to help pull the dough onto the counter. Stretch out your dough into a rectangle, then tri-fold it into a log, and then fold it in half. Once folded, push it away from you, and then pull it towards you to build tension in the dough. Do that 3-4 times until your loaf is round and bouncy. 
6. Gently, with a bench scraper, place dough into a proofing basket that is lined with floured parchment paper. Cover with a damp tea towel or a reusable bowl cover and let rise for 2-3 hours until it doubles in size. 
7. If baking the same morning, preheat the oven and cast iron pot (with lid) to 450 F for at least 15 minutes. Lightly flour the top of your bread and score bread with a bread lame, or a sharp knife creating a shallow design.
8. Use the parchment paper to lift the dough into the preheated cast iron pot. Add two ice cubes to the pot behind the parchment paper. 
9. Cover and bake for 30 minutes at 450 F with the lid on- remove the lid and put back in the oven for another 5-8 minutes or until a deep golden brown.
10. Remove the pot from the oven and carefully place the bread on a cooling rack to cool for 1 hour before slicing. Leave baked bread on the counter, covered, and enjoy within 2-3 days.
11. If not baking after the 2nd rise, place the proofing basket with the dough in the fridge covered until ready to bake. The dough can stay in the refrigerator unbaked for 3 days. 

Notes

• If not baking after the 2nd rise, place the proofing basket with the dough in the fridge, covered, until ready to bake. The dough can stay in the refrigerator unbaked for 3 days. 
• Let baked bread cool for 1 hour on a cooling rack before slicing. Leave baked bread on the counter, covered, and enjoy within 2-3 days.

• Prep Time: 13+ hours
• Cook Time: 35 minutes

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WHY YOU’LL LOVE this Soft Sourdough Sandwich Loaf

Super Soft. The soft and chewy texture of this sourdough sandwich loaf is delectable. This one won’t last long on your kitchen counter.

Beginner Recipe. This sourdough sandwich loaf is fool-proof and easy for beginners to make.

Versatile Bread. This sandwich bread is incredibly versatile. From turkey sandwiches to an elevated breakfast with a Sourdough Bread French Toast Casserole, or indulge in a lunchtime delight with a melty grilled cheese. It’s also simply delicious alone or toasted with butter and jam.

INGREDIENTS

Starter- Active bubbly starter is what you want for sourdough bread.

Warm Water- The warm water (not hot) helps incorporate the starter and honey without killing the starter.

Bread Flour- Although you can use all-purpose flour, the higher protein content in bread flour creates a higher more airy loaf that’s perfect for sandwiches.

Oil– Gives a more pleasing texture and flavor.

Honey- The slight sweetness of this sourdough bread.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Add the active starter to a large bowl. Mix in warm water and honey, until milky.
2. Then add in bread flour, oil, and salt. Stir with a dough whisk or mix with your hands until the dough is thicker and not formed. I also use a flexible dough scraper to help incorporate the dough.
3. Finish mixing the dough with your hand until most of the flour has been incorporated. Cover with a damp tea towel or a reusable bowl cover. Let rest for 45-60 minutes.
4. Do a series of 4-6 stretches and folds, like you would with your artisan sourdough. Cover with a damp tea towel or a reusable bowl cover and sit on the counter overnight for 8-10 hours. Do not refrigerate the dough.
5. In the morning, lightly flour your countertop and place dough on it. I like to use a flexible dough scraper to help pull the dough onto the counter. Stretch out your dough into a rectangle and tri-fold into a log. Do a little shaping with your log by gently pulling the dough towards you, as you do with your artisan loaves while shaping and pinching sides. 
6. Oil your bread pan with butter or oil and place the dough into the bread loaf pan. Cover with a damp tea towel or a reusable bowl cover and let rise for 2-3 hours until it doubles in size. 
7. If baking the same morning, preheat the oven to 375 F. Bake the loaf for 40 minutes. Brush with butter a couple of minutes after it comes out of the oven and let it cool 1-2 hours before cutting. Leave baked bread on the counter, covered, and enjoy within 2-3 days.
8. If not baking after the 2nd rise, place the pan with the dough in the fridge covered until ready to bake. The dough can stay in the refrigerator unbaked for 5 days.

TIPS/STORAGE for Soft Sourdough Sandwich Loaf

Slather the pan with butter and the top of the loaf once it comes out of the oven. It’s so yummy and rich!

Storage: keep the bread in a fabric or paper bag, wrapped in a tea towel, or a bread bin at room temperature for up to three days. It will dry out slightly over time but toasts very well and is delicious to use in grilled cheese.

Freezing: freeze the full loaf in an airtight container, or do individual slices, for up to two months. Thaw slices directly in the toaster for easy single servings.

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!

Soft Sourdough Sandwich Loaf

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• Author: Michelle Powell
• Total Time: 13 hours 40 minutes
• Yield: 1 loaf

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Make this amazingly Soft Sourdough Sandwich Loaf. It’s soft and chewy, made with bread flour, sourdough starter, oil, and a little honey. This is a great recipe for sourdough beginners and a good way to bake sourdough bread without a dutch oven. Make it into sandwiches or serve with butter and jam for an easy and delicious meal.

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Ingredients

• 100g active bubbly starter
• 300g warm filtered water
• 42g raw honey
• 560g of bread flour (might need more or less depending on humidity levels)
• 20g olive oil
• 12g pink Himalayan salt 

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Instructions

1. Add the active starter to a large bowl. Mix in warm water and honey, until milky.
2. Then add in bread flour, oil, and salt. Stir with a dough whisk or mix with your hands until the dough is thicker and not formed. I also use a flexible dough scraper to help incorporate the dough.
3. Finish mixing the dough with your hand until most of the flour has been incorporated. Cover with a damp tea towel or a reusable bowl cover. Let rest for 45-60 minutes.
4. Do a series of 4-6 stretches and folds, like you would with your artisan sourdough. Cover with a damp tea towel or a reusable bowl cover and sit on the counter overnight for 8-10 hours. Do not refrigerate the dough.
5. In the morning, lightly flour your countertop and place dough on it. I like to use a flexible dough scraper to help pull the dough onto the counter. Stretch out your dough into a rectangle and tri-fold into a log. Do a little shaping with your log by gently pulling the dough towards you, as you do with your artisan loaves while shaping and pinching sides. 
6. Oil your bread pan with butter or oil and place the dough into the bread loaf pan. Cover with a damp tea towel or a reusable bowl cover and let rise for 2-3 hours until it doubles in size. 
7. If baking the same morning, preheat the oven to 375 F. Bake the loaf for 40 minutes. Brush with butter a couple of minutes after it comes out of the oven and let it cool 1-2 hours before cutting. Leave baked bread on the counter, covered, and enjoy within 2-3 days.
8. If not baking after the 2nd rise, place the pan with the dough in the fridge covered until ready to bake. The dough can stay in the refrigerator unbaked for 5 days. 

Notes

• If not baking after the 2nd rise, place the pan with the dough in the fridge covered until ready to bake. The dough can stay in the refrigerator unbaked for 5 days. 
• Oiling the loaf pan with butter and brushing with butter a few minutes after baking will make the flavor even richer and even more delicious. 
• Let baked bread cool for 1-2 hours before cutting. Leave baked bread on the counter, covered, and enjoy within 2-3 days.

• Prep Time: 13+ hours
• Cook Time: 40 minutes

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WHY YOU’LL LOVE this Sourdough Bread French Toast Casserole

Easy To Make. This easy french toast casserole is brought together in 10 minutes. Plus, you can make it the night before and toss it in the oven in the morning for an easy breakfast recipe that’s a deliciously warm meal the whole family will enjoy.

Sourdough Flavor. This sourdough bread french toast casserole has that classic sourdough flavor. It takes a classic french toast casserole and gives it a nice spin with a sourdough taste. If you’re a sourdough bread lover, you will surely enjoy this recipe.

Crumble Topping. The delicious crumble topping gives a nice crunchy texture to each french toast bite. It’s loaded with pecans, brown sugar, and a rich buttery flavor. Every bite will have you coming back for more.

INGREDIENTS

All-Purpose Flour- The base of the delicious crumble.

Sourdough Bread- The star of the show.

Spice Blend- cinnamon and nutmeg bring flavor to this casserole.

Softened Butter– The yummy texture and flavor in the crumble.

Brown Sugar- The sweetness of this french toast casserole.

Eggs- The rich yoke is the binder that helps keep the casserole together.

Vanilla Extract – This enhances the taste and aroma of the dish.

Whole Milk/ Heavy Cream- The key to this soft and custardy inside.

Chopped Nuts- The crunch in the sweet and buttery crumble topping.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Coat a 9×13-inch baking dish with cooking spray and set it aside.
2. Chop the loaf of sourdough bread into 1 to 2-inch chunks. Arrange the bread in an even layer in the prepared baking dish.
3. In a large bowl, whisk 8 large eggs, 1 1/2 cups whole milk plus 1 1/2 cups heavy cream, 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of the ground nutmeg until smooth and combined.
4. Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.
5. In a medium bowl, combine 1/2 chopped nuts, 1/4 cup all-purpose flour, the remaining 1/4 cup packed light brown sugar, the remaining 1/4 teaspoon ground nutmeg, and the remaining 1/4 teaspoon salt.
6. Add the softened butter to the nut mixture, and pinch and squeeze to incorporate the butter into the mixture until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.
7. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover it, and set it aside at room temperature for 30 minutes to take the chill off while the oven heats.
8. Sprinkle the crumble topping evenly over the casserole and bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.
9. Remove from the oven and cool for 5 minutes before serving. Top with warm maple syrup, powdered sugar, and fresh berries. Enjoy!

SUBSTITUTIONS/VARIATIONS for Sourdough Bread French Toast Casserole

• Topping Is Optional. If you prefer a less sweet French Toast Casserole, you can leave the crumble topping off the bread. It will still be delicious.

TIPS/STORAGE for Sourdough Bread French Toast Casserole

• The casserole can be made and refrigerated up to 24 hours in advance.
• The casserole is best when served immediately after baking. Refrigerate leftovers in an airtight container for up to 4 days.

Looking for more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls or Easy Sourdough Discard Banana Bread. Both are seriously so good!

Sourdough Bread French Toast Casserole

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• Author: Michelle Powell
• Total Time: 1 hour
• Yield: 10

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The best overnight Sourdough Bread French Toast Casserole recipe is easy to prepare in 10 minutes! The casserole is made with chunks of bread in a baking dish, soaked in a mixture of eggs, milk, and spices then topped with a sweet, buttery streusel and baked until golden and crispy on top while remaining soft and custardy inside. It is perfect for feeding a crowd or a busy morning holiday like Christmas or when you want breakfast fast and easy.

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Ingredients

• 1 loaf of sourdough bread
• 8 large eggs
• 1 1/2 cups whole milk plus 1 1/2 cups heavy cream
• 3/4 cup packed light brown sugar, divided
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 3/4 tsp pink salt, divided
• 1/2 tsp ground nutmeg, divided
• 4 tbsp unsalted butter, softened
• 1/2 cup chopped nuts, pecans or walnuts
• 1/4 cup all-purpose flour
• Warm maple syrup or powdered sugar, for serving
• Fresh berries, optional topping

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Instructions

1. Coat a 9×13-inch baking dish with cooking spray and set it aside.

2. Chop the loaf of sourdough bread into 1 to 2-inch chunks. Arrange the bread in an even layer in the prepared baking dish.

3. In a large bowl, whisk 8 large eggs, 1 1/2 cups whole milk plus 1 1/2 cups heavy cream, 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of the ground nutmeg until smooth and combined.

4. Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.

5. In a medium bowl, combine 1/2 chopped nuts, 1/4 cup all-purpose flour, the remaining 1/4 cup packed light brown sugar, the remaining 1/4 teaspoon ground nutmeg, and the remaining 1/4 teaspoon salt.

6. Add the softened butter to the nut mixture, and pinch and squeeze to incorporate the butter into the mixture until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.

7. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover it, and set it aside at room temperature for 30 minutes to take the chill off while the oven heats.

8. Sprinkle the crumble topping evenly over the casserole and bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.

9. Remove from the oven and cool for 5 minutes before serving. Top with warm maple syrup, powdered sugar, and fresh berries. Enjoy!

Notes

• The casserole can be made and refrigerated up to 24 hours in advance.
• The casserole is best when served immediately after baking. Refrigerate leftovers in an airtight container for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 50 minutes

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If you’re a fan of Thanksgiving recipes, such as Gluten Free Pecan Pie Bars and Garlic Mashed Potatoes, you’re going to love this delicious Homemade Sourdough Stuffing from scratch recipe.

Sourdough stuffing is a rich, savory filling bursting with the flavors of butter, herbs, celery, and onion, who wouldn’t love it? It’s easy to make and yummy to eat. It’s the perfect way to elevate your holiday feast with comforting, delicious flavors.

This sourdough stuffing recipe is the perfect side dish for your Thanksgiving table this year! 

WHY YOU’LL LOVE this Homemade Sourdough Stuffing

• One Pot Recipe. This easy Homemade Sourdough stuffing comes together in one pot. From the sauteeing to the mixing of the bread, it all comes together in one pot. A win for fewer dishes!
• Flavorful. Made with sourdough bread, fresh herbs, and sauteed veggies. Super flavorful and delicious!
• Got Stale Bread? This easy Homemade Sourdough Stuffing from scratch uses stale sourdough bread. Fresh bread needs to be eaten within a few days and can get stale some days later. This recipe is perfect for those sourdough breads that went stale.

INGREDIENTS

Sourdough Bread- The star of the show! The use of stale sourdough bread adds a classic sourdough flavor to this Thanksgiving stuffing.

Onion/Celery- These two veggies bring flavor and texture to this homemade sourdough stuffing.

Herbs- Fresh parsley, thyme, and rosemary add delectable and impressive flavors.

Butter– Adds savoriness and depth to the stuffing.

Chicken Broth – Adds the necessary moisture and flavor to the bread.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Lightly grease a round or rectangular casserole dish and set it aside.
2. Using a large pot, sauté the diced onion and chopped celery in olive oil over medium heat.
3. When the onion and celery are close to soft, add the fresh OR dry herbs (parsley, thyme, rosemary). Pour in a little more olive oil if needed to keep the pan moist. Stir for a few minutes until the fresh herbs are soft.
4. Add the black pepper and the stick of butter to the vegetable mixture and break it into pieces with a wooden spoon. Stir gently until the butter is melted.
5. Add 2 cups of the chicken broth and stir until it’s warm.
6. Remove the pot from heat and add your stale bread cubes to the stock mixture. Stir well to combine the veggies and herbs throughout.
7. Add more stock as needed to ensure the bread cubes are moistened, but not soggy. I added another half cup of chicken stock.
8. Spread the stuffing mixture evenly in a round or rectangular casserole dish, but do not mash it down.
9. Bake sourdough stuffing uncovered for 25 minutes at 350 degrees Fahrenheit. The top of the bread mixture will start to lightly brown at this point.
10. Remove from the oven and stir to bring the wet bread pieces from the bottom, up to the top. Place the dish back in the oven for 10 minutes, then remove and stir again.
11. Continue baking and stirring every 10 to 15 minutes until the top is golden brown and the inside is just a little moist. This will take about an hour to an hour and a half. Enjoy!

How to Dry Out Bread for Making Stuffing

• For the overnight drying method, cut a loaf of fresh bread into small pieces, about 1-inch each. Then spread all the bread pieces out on a large baking pan. A single layer is the best way to do this to get maximum airflow around the pieces of bread. Leave the bread on your counter overnight (12+ hours) until it feels stale and stiff to the touch.
• For a quick drying method, preheat your oven to 200 degrees and bake your chopped bread on a baking sheet for 20 minutes.

What’s the difference between sourdough stuffing and regular stuffing?

• The big difference between sourdough stuffing and regular stuffing is sourdough stuffing is made with sourdough bread.

Does sourdough stuffing taste different than regular stuffing?

• Some of the sour taste of sourdough bread does come through in the flavor of sourdough stuffing. More than it does when eating a piece of the bread on its own. If you’re used to sourdough bread you may not notice. But, if you’re trying sourdough bread for the first time when you make this recipe, please keep that in mind.

Storing Homemade Sourdough Stuffing

I recommend baking and eating the stuffing the day of for better flavor and texture. Store leftovers in a sealed container and in the fridge for 2-3 days.

Homemade Sourdough Stuffing

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• Author: Michelle Powell
• Total Time: 1 hour 30 minutes
• Yield: 8

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This easy Homemade Sourdough Stuffing recipe is perfect for Thanksgiving! Made with sourdough bread, fresh herbs, and sauteed veggies. Super flavorful and delicious! If you’re looking for an impressive Thanksgiving stuffing recipe that utilizes your sourdough bread, this dish is a must-try! It’s the perfect way to elevate your holiday feast with comforting, delectable flavors.

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Ingredients

• 1 loaf stale sourdough bread, chopped into 1-inch cubes
• 2 tsp olive oil plus more if needed
• 1 1/2 cups onion, finely diced
• 1 cup celery, chopped small
• 2 cups chopped fresh parsley, loosely packed
• 2 tbsp fresh thyme leaves or 2 tsp dry thyme
• 2 tbsp fresh rosemary needles or 2 tsp dry rosemary
• 1/8 tsp ground pepper
• 2 1/2 tsp rubbed sage
• 1/2 cup butter
• 3 cups low-sodium chicken broth 

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Instructions

1. Preheat the oven to 350 degrees. Lightly grease a round or rectangular casserole dish and set it aside.
2. Using a large pot, sauté the diced onion and chopped celery in olive oil over medium heat.
3. When the onion and celery are close to soft, add the fresh OR dry herbs (parsley, thyme, rosemary). Pour in a little more olive oil if needed to keep the pan moist. Stir for a few minutes until the fresh herbs are soft.
4. Add the black pepper and the stick of butter to the vegetable mixture and break it into pieces with a wooden spoon. Stir gently until the butter is melted.
5. Add 2 cups of the chicken broth and stir until it’s warm.
6. Remove the pot from heat and add the stale bread cubes to the stock mixture. Stir well to combine the veggies and herbs throughout.
7. Add more stock as needed to ensure the bread cubes are moistened, but not soggy. I added another half cup of chicken stock.
8. Spread the stuffing mixture evenly in a round or rectangular casserole dish, but do not mash it down.
9. Bake sourdough stuffing uncovered for 25 minutes at 350 degrees Fahrenheit. The top of the bread mixture will start to lightly brown at this point.
10. Remove from the oven and stir to bring the wet bread pieces from the bottom, up to the top. Place the dish back in the oven for 10 minutes, then remove and stir again.
11. Continue baking and stirring every 10 to 15 minutes until the top is golden brown and the inside is just a little moist. This will take about an hour to an hour and a half. Enjoy!

Notes

• For stale bread- leave the bread on your counter overnight (12+ hours) until it feels stale and stiff to the touch OR preheat your oven to 200 degrees and bake your chopped bread on a baking sheet for 20 minutes.
• Add additional stock as needed to ensure the bread crumbs are moistened, but not soggy. I added a half cup of the chicken stock.
• The big difference between sourdough stuffing and regular stuffing is sourdough stuffing is made with sourdough bread.
• Some of the sour taste of sourdough bread does come through in the flavor of sourdough stuffing. More than it does when eating a piece of the bread on its own. If you’re used to sourdough bread you may not notice. But, if you’re trying sourdough bread for the first time when you make this recipe, please keep that in mind.

• Prep Time: 30 minutes
• Cook Time: 1 hour

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WHY YOU’LL LOVE this Easy Sourdough Pumpkin Bread Recipe

Pumpkin Puree. The canned pumpkin puree used in this recipe makes this pumpkin bread so moist and delectable.

Pumpkin Spice Blend. This classic pumpkin spice blend- cinnamon, nutmeg, ginger, and cloves brings the flavor to this bread. It’s the perfect amount of spice that keeps you coming back for more.

Great Use For Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cookie, but they should not be sour. Sourdough Pumpkin Bread should be sweet.

INGREDIENTS

All-Purpose Flour- The base of this deliciously Easy Sourdough Pumpkin Bread.

Baking Soda and Baking Powder- Helps the bread rise and enhance its soft texture.

Pumpkin Spice Blend- cinnamon, nutmeg, ginger, and cloves bring the flavor to this bread.

Melted Butter– Gives a more pleasing texture and flavor.

Sugar- The sweetness of this pumpkin bread.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the bread.

Pumpkin Puree- The key to this moist pumpkin bread.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Preheat oven to 350 degrees—butter one 8 x 4-inch loaf pan and set aside.
2. Whisk the pumpkin, oil, eggs, sourdough discard, and cane sugar in a large bowl until silky. Add in the pumpkin spice blend- cinnamon, nutmeg, ginger, and cloves, and whisk to combine.
3. In a separate bowl, combine baking powder, baking soda, salt, and flour, and then add to the wet ingredients. Using a wooden spatula, mix until just combined. Pour the mixture into the prepared pan and smooth out the top.
4. In a small bowl, stir together the sugar and cinnamon. Sprinkle over the top of the loaf and bake for 60 minutes, or until a toothpick inserted into the loaf comes out clean.
5. Cool the loaf in the pan completely. While removing the loaf from the pan, some cinnamon sugar will likely fall off that didn’t stick to the loaf. That’s normal.
6. Slice and enjoy the loaf alone or top it with some butter or cream cheese.

SUBSTITUTIONS/VARIATIONS for Easy Sourdough Pumpkin Bread Recipe

• Topping Is Optional. If you prefer a less sweet pumpkin bread, you can leave the cinnamon sugar topping off the bread. It will still be delicious.

TIPS/STORAGE for Easy Sourdough Pumpkin Bread Recipe

Can be stored for up to 5 days at room temperature in an airtight container or wrapped tightly.

If freezing for a while you might want to individually wrap portions in plastic wrap to keep them fresh.

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to maintain the starter. As your starter starts, you can end up with a lot of discard, and that’s where sourdough discard recipes like this Easy Sourdough Pumpkin Bread Recipe come in handy!

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!

Easy Sourdough Pumpkin Bread Recipe

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• Author: Michelle Powell
• Total Time: 1 hour 20 minutes
• Yield: 10

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This easy sourdough pumpkin bread recipe uses pumpkin puree, sourdough discard, and a classic pumpkin spice blend. It’s a perfect quick bread for Fall. It’s soft, moist, perfectly sweet, topped with delicious cinnamon sugar, and oh-so-tasty.

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Ingredients

• 1 15oz  can pumpkin puree
• ½ cup of butter, melted
• 3 large eggs
• ½ cup sourdough starter discard
• 1 ⅔ cup organic cane sugar
• 1 ½ tsp baking powder
• ¾ tsp baking soda
• ¾ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• ⅛ tsp cloves
• 2 cups all-purpose flour

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Instructions

1. Preheat oven to 350 degrees—butter one 8 x 4-inch loaf pan and set aside.
2. Whisk the pumpkin, oil, eggs, sourdough discard, and cane sugar in a large bowl until silky. Add in the pumpkin spice blend- cinnamon, nutmeg, ginger, and cloves, and whisk to combine.
3. In a separate bowl, combine baking powder, baking soda, salt, and flour, and then add to the wet ingredients. Using a wooden spatula, mix until just combined. Pour the mixture into the prepared pan and smooth out the top.
4. In a small bowl, stir together the sugar and cinnamon. Sprinkle over the top of the loaf and bake for 60 minutes, or until a toothpick inserted into the loaf comes out clean.
5. Cool the loaf in the pan completely. While removing the loaf from the pan, some cinnamon sugar will likely fall off that didn’t stick to the loaf. That’s normal.
6. Slice and enjoy the loaf alone or top it with some butter or cream cheese.

Notes

• Can be stored for up to 5 days at room temperature in an airtight container or wrapped tightly.

• Prep Time: 20 minutes
• Cook Time: 1 hour

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WHY YOU’LL LOVE this Sourdough Chocolate Chip Skillet Cookie

Butter And Sugar. The cookie dough recipe is brought together with creamy butter and two different sugars, giving the cookie dough a deliciously gooey and chewy texture.

Chocolate Chips. The warm chocolate chips paired with the cold vanilla ice cream melt in your mouth with every bite.

Great Use For Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cookie, but they should not be sour.  Sourdough Chocolate Chip Skillet Cookie should be sweet.

INGREDIENTS

All-Purpose Flour- The base of this crowd-pleasing Sourdough Chocolate Chip Skillet Cookie.

Baking Soda- Helps the cookie rise and enhance its light texture.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Room Temperature Butter– This will result in a better texture and flavor.

Sugars- The sweetness of these cookies.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the cookie.

Chocolate Chips- The star of the pizookie.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Lightly grease a 12” cast iron skillet and set aside.
3. In a stand mixer, cream butter, and sugars until light and fluffy.
4. Add egg, sourdough discard, and vanilla and beat until combined.
5. In a separate bowl, combine flour, baking soda, and salt. Slowly add the flour mixture with the mixer on low until a slightly sticky dough forms.
6. Add chocolate chips and stir in by hand.
7. Pour batter into the prepared cast iron skillet.
8. Use a greased spatula to spread out the cookie dough in the skillet evenly.
9. Sprinkle a handful of extra chocolate chips on top (if desired).
10. Bake for 35-40 minutes. The edges will be lightly golden. The center will still be slightly gooey, but don’t worry—that’s how it’s supposed to be! Don’t overbake it. Remove from the oven and let cool for 5-10 minutes before cutting and serving. Or you can be like our family and top it with a few scoops of vanilla ice cream straight into the skillet, giving everyone a spoon to enjoy!

SUBSTITUTIONS/VARIATIONS for Sourdough Chocolate Chip Skillet Cookie

• A sweeter chocolate? If you prefer sweeter chocolate, use milk chocolate chips or a combination of milk chocolate and semi-sweet chocolate chips in the cookie.
• Skillet size. You can bake in a 10-inch skillet as well but you will need a slightly longer bake time as the dough will be thicker.

TIPS/STORAGE for Sourdough Chocolate Chip Skillet Cookie

Let the pizookie cool and store it in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to two months.

If freezing for a while you might want to individually wrap portions in plastic wrap to keep them fresh.

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting, you can end up with a lot of discard and that’s where sourdough discard recipes like this Sourdough Chocolate Chip Skillet Cookie come in handy!

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!

Sourdough Chocolate Chip Skillet Cookie

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• Author: Michelle Powell
• Total Time: 50 minutes
• Yield: 8-10

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Description

Crisp on the outside, chewy & gooey on the inside! Enjoy this giant Sourdough Chocolate Chip Skillet Cookie warm with your favorite scoop of ice cream for the perfect dessert and comfort food, all baked to perfection in a trusty cast iron skillet! This skillet cookie recipe will feed a crowd and be a crowd-pleaser.

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Ingredients

• 1 cup room temperature butter, unsalted
• 1 cup brown sugar
• 3/4 cup cane sugar
• 1 egg
• 1/3 cup sourdough discard
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups chocolate chips

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Instructions

1. Preheat oven to 350 degrees F.
2. Lightly grease a 12” cast iron skillet. Set aside.
3. In a stand mixer, cream butter, and sugars until light and fluffy.
4. Add egg, sourdough discard, and vanilla and beat until combined.
5. In a separate bowl, combine flour, baking soda, and salt. With the mixer on low, slowly add the flour mixture until a slightly sticky dough forms.
6. Add chocolate chips and stir in by hand.
7. Pour batter into the prepared cast iron skillet.
8. Use a greased spatula to evenly spread out the cookie dough in the skillet.
9. Sprinkle a handful of extra chocolate chips on top (if desired).
10. Bake for 35-40 minutes. The edges will be lightly golden. The center will be slightly gooey still, but don’t worry that’s how it’s supposed to be! Don’t overbake it. Remove from the oven and let cool for 5-10 minutes before cutting and serving. Or you can be like our family and top it with a few scoops of vanilla ice cream straight into the skillet and give everyone a spoon to enjoy!

Notes

• If you prefer sweeter chocolate, use milk chocolate chips or a combination of milk chocolate and semi-sweet chocolate chips in the cookie.
• You can bake in a 10-inch skillet as well but you will need a slightly longer bake time as the dough will be thicker.
• Let the pizookie cool and store it in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to two months. 

• Prep Time: 15 minutes
• Cook Time: 35 minutes

The post Sourdough Chocolate Chip Skillet Cookie appeared first on .

WHY YOU’LL LOVE THESE Easy Sourdough Cinnamon Rolls

Buttery texture. The dough recipe is a biscuit dough recipe with cold butter cut in and the dough has a delicious buttery texture.

Cream Cheese Frosting. This mouth-watering frosting pairs perfectly with this buttery cinnamon roll.

Great Use For Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cookies, but they should not be sour.  Sourdough discard cookies should be sweet.

INGREDIENTS

All-Purpose Flour- The base of this easy cinnamon rolls recipe.

Baking Powder- Help the rolls rise and enhance their light texture.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Cold Butter– This will not only result in a better texture but also a better flavor.

Cane Sugar- The sweetness of these cinnamon rolls.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Milk- The rich whole milk adds a soft texture to the dough.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Vanilla Extract- Adds a hint of vanilla and sweetness.

Softened Cream Cheese- The show topper (get it?).

Powdered Sugar- This adds great flavor to the cream cheese frosting.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

Prepare the Sourdough Cinnamon Rolls Dough

1. Preheat the oven to 425F. In a large bowl, add the flour, sugar, salt, and baking powder and whisk.  Using a cheese grater, grate butter and whisk it into the flour mixture.
2. Add the sourdough starter, egg, and milk to a small bowl and wrisk to combine. Then add it to the dry ingredients and stir the dough with a spoon until it is shaggy.  Do NOT knead the dough.  Turn the shaggy dough out onto a lightly floured work surface and fold it over onto itself until all the flour is incorporated, but you can still see chunks of butter.  
3. Once the dough has come together, roll it out into a 6×9 inch rectangle and trifold it over onto itself – repeat this step 3 times.  This folding and tri-folding process will give the dough lots of flaky layers. It will be sticky, so work gently, but quickly. 
4. Finally, making sure the work surface is floured well, roll the dough out into an 18×12-inch rectangle. If baking in a cast iron skillet, put the skillet in the oven now as well so it preheats.

Prepare the Filling & Assemble the Cinnamon Rolls

1. In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and vanilla extract.  Spread the cinnamon sugar mixture evenly over the rolled-out dough.  
2. If baking in a cast iron skillet, open the oven and add 2 tablespoons of butter to the hot skillet, then return it to the oven while you roll the dough so the butter browns.
3. Starting with the long end across from you, roll the dough toward you keeping it tight as you go.  If the dough sticks to the work surface, just use a bench scraper to keep it from pulling apart.  
4. Once the dough is rolled up, use a sharp knife or a bench scraper to cut the cinnamon buns into 12 1-inch rolls.

Bake the Cinnamon Rolls & Prepare the Cream Cheese Frosting

1. Place the cinnamon rolls in a greased 9×13″ baking pan or a hot skillet with brown butter.  Bake at 425F for 15-18 minutes until tops are barely golden brown.
2. While the cinnamon rolls are baking, prepare the frosting.  Add the cream cheese to a large mixing bowl or bowl of a stand mixer with a whisk attachment and mix at medium speed for 2 minutes until the cream cheese is smooth with no lumps. Add vanilla extract and milk and whisk for another 2 minutes. Add the powdered sugar, and whisk for 2 more minutes until the frosting is smooth.  Set the cream cheese frosting aside.
3. Once the cinnamon rolls are done, pour the frosting over them immediately and serve hot.

Tips/STORAGE

For the dough to maintain its buttery texture you need to work quickly and do not knead at all or the butter will melt into the dough and the dough will be drier.

The dough and rolls can be made the night before and stored in the fridge overnight to bake the next day.

Store leftovers in a sealed container and microwave to reheat. These taste even better the next day. 

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting, you can end up with a lot of discard and that’s where sourdough discard recipes like these Sourdough Discard Banana Bread come in handy!

Need more sourdough recipes? Try this Easy Sourdough Discard Banana Bread. It’s seriously so good!

Easy Sourdough Cinnamon Rolls

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• Author: Michelle Powell
• Total Time: 35 minutes
• Yield: 12 rolls

Pin Recipe

Print Recipe

Description

These Easy Sourdough Discard Cinnamon Rolls are irresistibly soft, with a rich buttery texture. Made with a luscious sweet dough, a not-too-sweet cinnamon filling, and a creamy topping, they are guaranteed to be a huge hit. Perfect for breakfast, brunch, or a sweet snack, this recipe is a must-try for all cinnamon roll lovers.

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Ingredients

DOUGH INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 tbsp organic cane sugar
• 4 tsp baking powder
• 1 tsp salt
• 3/4 cup cold butter, grated
• 1 cup sourdough starter
• 1 egg
• 1/2 cup whole milk

CINNAMON SUGAR FILLING

• 1/4 cup butter, melted
• 1/4 cup brown sugar
• 1 tbsp cinnamon
• 1 tsp vanilla extract

CREAM CHEESE FROSTING

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1/4 cup whole milk
• 1/2 tsp vanilla

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Instructions

Prepare the Cinnamon Roll Dough

1. Preheat the oven to 425F. In a large bowl, add the flour, sugar, salt, and baking powder and whisk. Using a cheese grater, grate the cold butter and whisk it into the flour mixture. Set it aside.
2. Add the sourdough starter, egg, and milk to a small bowl and wrisk to combine. Then add it to the dry ingredients and stir the dough with a spoon until it is shaggy. Do NOT knead the dough. Turn the shaggy dough onto a lightly floured work surface and fold it over onto itself until all the flour is incorporated, but you can still see chunks of butter.  
3. Once the dough has come together, roll it out into a 6×9 inch rectangle and trifold it over onto itself – repeat this step 3 times. This folding and tri-folding process will give the dough lots of flaky layers. It will be sticky, so work gently, but quickly. 
4. Finally, making sure the work surface is floured well, roll the dough out into an 18×12-inch rectangle. If baking in a cast iron skillet, put the skillet in the oven now so it preheats.

Prepare the Filling & Assemble the Cinnamon Rolls

1. In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and vanilla extract. Spread the cinnamon sugar mixture evenly over the rolled-out dough.  
2. If baking in a cast iron skillet, open the oven and add 2 tablespoons of butter to the hot skillet, then return it to the oven while you roll the dough so the butter browns.
3. Starting with the long end across from you, roll the dough toward you keeping it tight as you go. If the dough sticks to the work surface, just use a bench scraper to keep it from pulling apart.  
4. Once the dough is rolled up, use a sharp knife or a bench scraper to cut the cinnamon buns into 12 1-inch rolls.

Bake the Cinnamon Rolls & Prepare the Cream Cheese Frosting

1. Place the cinnamon rolls in the hot skillet with brown butter or a greased 9×13″ baking pan. Bake at 425F for 15-18 minutes or until the tops are barely golden brown.
2. While the cinnamon rolls are baking, prepare the frosting. Add the cream cheese to a large mixing bowl or bowl of a stand mixer with a whisk attachment and mix at medium speed for 2 minutes or until the cream cheese is smooth with no lumps. Add the vanilla extract and milk and whisk for another 2 minutes. Add the powdered sugar, and whisk for 2 more minutes until the frosting is smooth. Set the cream cheese frosting aside.
3. Once the cinnamon rolls are done, pour the frosting over them immediately and serve hot.

Notes

• For the dough to maintain its buttery texture you need to work quickly and do not knead at all or the butter will melt into the dough and the dough will be drier.
• The dough and rolls can be made the night before and stored in the fridge overnight to bake the next day.
• Store leftovers in a sealed container and microwave to reheat. These taste even better the next day. 

• Prep Time: 20 minutes
• Cook Time: 15 minutes

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